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Wednesday, October 18, 2017

Ham & Cheese Scones

Ham and cheese scones

I like scones, but I haven't made them in the past because they don't keep very well and it's hard for just the two of us to get through a batch before they're stale. 

Ham and cheese scones

These scones are essentially a meal.  They are large, and filled with ham and cheese, making them filling, savoury and delicious!

scones - butter and flour

Making the scones isn't difficult.  The hardest part is working the butter into the flour, but it's not that tricky.  Just rub it together with your fingers until it's all incorporated.  

diced ham

If you have leftover roast ham, it would be great in this!  Country ham would be fantastic.  I didn't so I just bought a ham steak from the grocery store and diced it up. You'll want a thick piece of ham for a nice dice.  

baking scones

The dough has plenty of cream in it and is quite wet.  Pat it down on parchment into a round.

cheesy scones

The dough gets cut into triangles and topped with lots of cheese before baking.

ham and cheese scone

The finished scones are great warm or at room temperature.  If you can't finish them the day they're made, pop them in the freezer and thaw before eating, or warm them in a 350 degree oven for about 10-15 minutes. 

Here's the recipe, enjoy!

Ingredients:

2 cups flour plus more for dusting
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon kosher salt
4 tablespoons cold butter cut into 1/2-inch cubes
1 cup cold cooked ham, diced
2 green onions, chopped
3/4 cup sharp cheddar cheese, shredded
1/4 cup milk3/4 cup 18% table cream

Directions:

Preheat oven to 400 degrees.  Mix together flour, baking powder, sugar and salt in a large bowl.  Add the butter and rub each cube between your fingers into the flour until it dissolves and the flour resembles coarse meal. 

Add the ham, onions and 1/4 cup of the cheese to the flour mixture and toss to combine.  Add the milk and cream and mix with a wooden spoon or rubber spatula until combined into a shaggy dough. 

On a floured work surface, pat the dough into a 7-inch circle, about 1 inch thick.  Cut into 6 wedges and place on a parchment-lined baking sheet.  Sprinkle each wedge with the remaining shredded cheese.  

Bake 25 minutes until golden and eat these for breakfast, lunch or snacks.  Great with soup too! 

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